International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 10, Issue 8 (August 2023), Pages: 1-11

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 Original Research Paper

Properties of Vietnamese water caltrop starch and formation of low glycemic index starch

 Author(s): 

 Khanh Son Trinh 1, *, Thuy Linh Nguyen 2, Thanh-Hoa Dang-Thi 2

 Affiliation(s):

 1Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam
 2Faculty of Fisheries, Nong Lam University, Ho Chi Minh City, Vietnam

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 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0002-6365-2693

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2023.08.001

 Abstract:

This research investigates the properties and modification of water caltrop starch (WCS) with a particular focus on its potential for retrogradation and resistance to enzymatic hydrolysis. The study begins by obtaining WCS with a recovery efficiency of 4.5% (w/w in dry basis). The native WCS exhibits notable characteristics, including an apparent amylose content of 45.4%, a ratio of amorphous/α-helix regions at 1.341, a degree of relative crystallinity of 54.43%, an average molecular weight of 6.58×104 g/mole, and a degree of polymerization of 365.57. The high amylose content and degree of crystallinity in native WCS indicate its favorable retrogradation potential and resistance to enzymatic hydrolysis. Textural analysis of the WCS gel reveals high hardness and chewiness but low adhesiveness, which further supports its potential for retrogradation applications. To explore the effects of repeated retrogradation cycles, native WCS was subjected to 3, 6, and 9 cycles. The increase in retrogradation cycles led to a decrease in apparent amylose content from 31.79% to 29.34%. This reduction can be attributed to the formation of double helix associations and the emergence of new crystalline regions from amylose molecules. Furthermore, an increase in retrogradation cycles resulted in enhanced syneresis of starch. Interestingly, as the number of retrogradation cycles increased, the enzymatic hydrolysis rate of retrograded WCS gradually decreased. Correspondingly, the estimated glycemic index (GI) of the samples decreased, reaching a range of 50.05 to 38.46. Consequently, treatment with repeated retrogradation proves to be an effective strategy for producing modified WCS with a low glycemic index (<50%), thereby presenting promising opportunities for low glycemic index applications.

 © 2023 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Low glycemic index, Texture, Retrogradation, Water caltrop starch

 Article History: Received 3 February 2023, Received in revised form 11 June 2023, Accepted 16 June 2023

 Acknowledgment 

We appreciate the cooperation of Ms. Xuan-Dung Pham-Thi (Student ID 15116075) and Ms. Thuy-Linh Tran-Thi (student ID 15116102). These students have supported us with enthusiasm and responsibility thereby helping to keep the research on schedule. We are also grateful to Ho Chi Minh University of Technology and Education for providing the facilities for us to carry out this study.

 Compliance with ethical standards

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

 Trinh KS, Nguyen TL, and Dang-Thi TH (2023). Properties of Vietnamese water caltrop starch and formation of low glycemic index starch. International Journal of Advanced and Applied Sciences, 10(8): 1-11

 Permanent Link to this page

 Figures

 Fig. 1 Fig. 2 Fig. 3 Fig. 4 Fig. 5 Fig. 6 Fig. 7 

 Tables

 Table 1 Table 2 Table 3 

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